It is delicious! I made a few tweaks, though. First off, I added a teaspoon of salt to the dry ingredients, just because any fruit or nut bread I have ever made has a little salt, and from what I read, the salt enhances the flavor.
I did not have any shredded coconut (a casualty of the tenting clean-out, a few weeks ago) but I did have coconut extract, which gave it a great flavor. My bread, though, does not have as much fiber. Lastly, I baked for 55 minutes at 350. I checked at 45 minutes and the bread was still doughy in the middle. 55 minutes was perfect. Anyway, if you have a bumper crop of mangoes, this is a great recipe.
And yes, the second loaf went to the neighbors as a thank-you.
Here is how the menus for the week are shaping up.
Sunday: Pan-Fried Ahi Over Salad Greens, Tomatoes, Fresh Croutons, and Sliced Avocado
Monday: Spaghetti with Italian Chicken Sausage; Zucchini
Tuesday: Kalua Pork, Cabbage, and Rice
Wednesday: Chicken Chardonnay, Steamed Broccoli, and French Bread; Sliced Tomatoes
Thursday: Tempura Shrimp, Rice, and Coleslaw
Friday: Burritos and Fresh Guacamole
Saturday: Tomatoes Stuffed with Tuna and Avocado; Home Fries
Cheers! Have a great week. -C. Ironing